Recipes

CHERRY AND ALMOND CAKE

INGREDIENTS:
  4oz Self Raising Flour
  4oz Caster Sugar
4oz Butter or Margarine
2 medium sized Eggs
3 oz Ground Almonds
4 oz Glace Cherries
1 tbsp Granulated Sugar

METHOD:
1. Cream fat and sugar together.
2. Beat eggs, add a little at a time.
3. Add all the other ingredients.
4. Place in a greased 1lb loaf tin. Sprinkle granulated sugar on the top.
5. Cook at 170OC, 325OF, Gas Mark 3 for about 45 minutes.

COCONUT MERINGUE SLICES

INGREDIENTS:
75g (3oz) Margarine
100g (4oz) Caster Sugar
  2 medium Egg Yolks
  2 x 15ml spoon (2 tbsp) Milk
  few drops vanilla essence
  175g (6oz) Self Raising Flour
  pinch salt
Topping: 2 medium Egg Whites
100g (4oz) Caster Sugar
  50g (2oz) Desiccated Coconut

METHOD:
Heat oven to 160oC, 325oF, Gas Mark 3. Grease and line a tine 28x18cm
(11x7inch).
2. Cream margarine and sugar, beat in egg yolks, milk and essence.
3. Fold in the flour and the salt and spread in the tin.
4. Beat eggs whites stiffly, fold in sugar and coconut.
5. Spread mixture over base.
6. Bake for about 45 minutes. Cut into slices when cool.